Carapulcra (Traditional Peruvian Pork-Stew)
Carapulcra is a traditional Peruvian stew made with dehydrated potatoes and either pork or chicken which is then dressed with a combination of onion, garlic, clove, yellow peppers, salt and pepper.
This is all cooked on a low flame and, once done, baked peanuts are added to give the dish it’s very particular taste. It can be served with rice or yucca and it’s simply delicious. The baked peanuts are what really make this dish as unique as it is.
If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).
- 1/2 kg dehydrated Potatoes
- 1/2 kg Pork meat cut into pieces
- 1 large onion diced
- 3 tablespoons Aji panca
- 1/2 tablespoon ground Garlic
- chicken broth
- 150 g ground Peanuts
- Boiled Yucca
- salt to taste
- In a hot pan, brown the dried potatoes and pour them into a bowl of water to hydrate them.
- Once hydrated (you’ll be able to tell, since they’ll be swollen), rinse them well and let them drain.
- Now, in a pot, fry the pieces of meat in very hot oil and season it with the garlic and salt. Then put it aside.
- In the same pot, fry the onion very well, then add the ají panca, and the garlic, and let it all brown. Then stir to integrate the ingredients well.
- Finally, put in the dried potatoes and add the broth as it thickens until everything is cooked, then mix it with the meat that you put aside and let it boil.
- Serve the stew with the boiled Yucca.